Showing posts from January, 2019

Quiche Provençale

Thought I'd post something savoury for a change. We love quiches and this one has the flavours of Provence. Good for using up odd veg in the fridge.  Using ready made butter puff pastry makes quiche making so easy; only the veg to prepare. You need: 1 pack puff pastry, 3 eggs, 1 small pot of crême fraiche, 100g grated Gruyère cheese, 2 onions, 1 pepper, 3 tomatoes, 1 small tin tuna, drained, 10 olives, stoned and cut into slivers, Herbes de Provence, salt and pepper, green leaves to decorate preheat oven 180C/gas4                           23 cm tart tin Roll pastry out and line the tin. Slice tomatoes and put into base of the tin. Put into the fridge. Chop the onions into dice and the pepper into thin strips, then put into a large bowl. Add the tuna, beaten eggs, cream, cheese, olives, herbs, salt and pepper and mix together well. Remove tart tin from the fridge and pour in the mixture. Bake for about 45 mins till golden. This was delicious. We ate it warm and

Galette de Rois with Lemon

Sorry about the big white blank on my last post. My computer went a bit haywire that day, and even my son couldn't sort it out, so we left it! It's a tradition in our family that I make a Galette de Rois for Epiphany. They sell them in all the pâtisseries and supermarkets in France in January, with golden cardboard crowns for the person who finds the fève or china figure in the galette. I wanted to try something different, having made chocolate ones in the past as well as the usual almond ones. I decided to add one of my lemons from my tree in the greenhouse. Am amazed at how well this tree does in its big pot. It still has 8 large lemons ripening and many small ones, as well as some flowers. Not bad in Northants! Back to the Galette! It's easy to make - you need: 2 packs puff pastry [butter puff if possible] 125g ground almonds 100g caster sugar 80g butter 2 eggs 1 egg yolk 3 drops vanilla extract juice of 1 lemon Preheat oven 180C/gas4             A tart